If you are using canned cream of chicken, add some herb seasoning to add some flavor.
Ingredients
3 boneless, skinless chicken breasts, boiled and shredded*
2 cups chicken stock (from boiling the breasts above)
2 cups chicken stock (from boiling the breasts above)
1 chicken bouillon cube
1/2 stick of butter (1/4 cup)
1 cup self-rising flour
1 cup milk
1 can cream of chicken soup
1/2 stick of butter (1/4 cup)
1 cup self-rising flour
1 cup milk
1 can cream of chicken soup
Directions
Place boneless, skinless chicken breasts and bouillon cube in sauce pan with enough water to cover the chicken. Bring to a boil and then turn off the heat, place a lid on your pot and all to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and all to cool.
Preheat oven to 400 degree. In medium casserole dish melt 1/2 stick butter.
Spread shredded chicken on melted butter. Set aside. In small bowl, mix milk and flour and slowly pour over chicken. Do not stir the chicken!
Take 2 cups of the chicken stock (strain it, if you choose) and whisk in a can of cream of chicken soup. Once blended, pour over over the flour/milk layer of casserole and again...Do Not Stir!
Bake casserole for 30-40 minutes, or until the top is golden brown.
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